lavender iced coffee

May 31, 2024

I love culinary lavender.

A subtle taste of lavender in a drink or a baked item is delicious! So, I was very excited when I heard Starbucks added lavender drinks to its menu. An iced coffee with a hint of lavender sounded very appealing to me! That is, until I actually visited my local Starbucks and found out the only way to get a lavender drink was with the addition of a lavender sugar syrup! “Is there any way to add the lavender to a drink without adding the sugar?” I asked the barista. “The lavender is part of a sugar syrup. That is the only lavender we have” was the response I received. Yuck! Determined to enjoy a lavender iced coffee without sugar, I set out to make my own.

The usual iced coffee I make at home is made from organic coffee. I combine brewed coffee I keep in the fridge with walnut ‘milk’. The walnut ‘milk’ I buy is from Elmhurst and has two ingredients – water, walnuts – that’s it! (These ingredients make my everyday coffee very clean!) Using my usual iced coffee ingredients, I was determined to create a lavender iced coffee. I came up with a very simple way to accomplish this!

I filled a tea infusion ball with culinary lavender and dropped it into a glass jar filled with my walnut ‘milk’. (Use whatever nut ‘milk’ you prefer.) I left this jar in the fridge overnight and by the next morning the milk was infused with a lovely, subtle lavender flavor!

I combined my infused ‘milk’ with some of my cold, pre-brewed coffee and voila! I had a lavender iced coffee with no sugar or other unwanted added ingredients!

The taste of my lavender iced coffee was perfect! (Of course, the longer the lavender remains in the ‘milk’, the stronger the flavor. Overnight was just the right subtle flavor for me.) Mission accomplished!

I hope you will try your own iced coffee creation by creating your favorite flavor(s) in a clean way!

Thanks for stopping by!

Have a fabulous weekend and remember to take pleasure in simple things, Jackie

P.S. Be sure to use culinary grade lavender – lavender that is intended for ingesting! It will be marked accordingly. I usually can find it at a bargain at Home Goods or TJ Maxx – in the food aisle. Try it in your scones!

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easy mango chamoy paletas

August 19, 2022

I was only recently turned on to paletas. They look like ordinary ice pops, but they pack a much greater punch! Paletas are a Mexican frozen treat made from fresh, natural fruits and sometimes with added milk or condensed milk. Typically, they seem to be fruit-based but there are some milk-based, creamy flavors as well. An ice pop made from natural ingredients – what’s not to love!

My first taste of a paleta was a mango one. I chose the mango because it was a fruit-based rather than a milk-based pop and because I love mangos! When I tasted it, I was pleasantly surprised by a spicy flavor undertone that I could not identify. Turns out the flavor was something called ’chamoy.’ The sweet, spicy flavor combined with the mango was really fantastic!

I had heard of the chili/lime spice called tajin (often seeing it rimming the glass of a cocktail), but I was unfamiliar with chamoy. After some research, I figured out chamoy is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. It can range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilis.

I decided to try making my own mango paletas with this fabulous taste combination of mango and chamoy. On my next trip to Trader Joes, I picked up some organic frozen mangos and looked for chamoy in the spice section. No go! I ended up sourcing the chamoy through Amazon.

I discovered two important lessons during the process of creating these ice pops: 1. I am a wimp about spice, and, 2. Chamoy is stronger than you might think!

My first batch of pops used about a teaspoon and a half of chamoy in each pop – that was way too much for my taste! For my second batch, I used a squirt bottle I use to decorate sugar cookies and squirted a much smaller amount into each mold before I added the mango mixture. You will need to decide how much heat you can take!

To make 6 paletas, I combined these 4 ingredients in a blender and blended until smooth:

1, 1lb. bag of organic frozen mango chunks, defrosted
1/8 cup of honey (alter to sweeten to your individual taste)
1/8 cup water
Squeeze of fresh lime juice

I prepared the ice pop molds by drizzling chamoy into each one – letting the chamoy drip down the sides. I filled each mold half way with the mango mixture. Then, I added more chamoy into each mold (I eliminated this step in my second batch of pops – wimp!). After that, I filled each mold to the top with the mango mixture, put on the tops and sticks, and popped them into the freezer.

I recently switched from plastic ice pop molds to stainless ones and I adore them! I have replaced all the plastic utensils in my kitchen over time and the ice pop molds were the last to be converted. Not only are the stainless ones simple to use, but they are easier to wash than plastic and are much easier to unmold as well! I highly recommend them – I found them on Amazon.

That, my friends, is how I recreated a mango chamoy paleta! I am sure I will be trying to create some additional flavors before summer slips away…I hope I have inspired you to try making them as well! If you prefer a creamy pop, just add some nonfat yogurt!

Thanks for stopping by!

Have a fabulous weekend and remember to take pleasure in simple things, Jackie

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no-bake healthful peanut butter cup

May 20, 2022

These refrigerator peanut butter cups are a great, clean replacement for the candy ones. I make up a batch to keep in the fridge for emergency cravings!

A mini muffin tin can be used to make these, but I prefer the paper baking cups I find in Home Goods for a couple dollars a package. I make sure the label says they are food and freezer safe.

I make 12 per batch (242 calories each), but they can be made a little larger (10 per batch) if you prefer them bigger. I use all organic ingredients from Trader Joe’s.

Mix together:

1 cup rolled oats
¼ cup almond flour
1 cup peanut butter (peanuts as only ingredient)
½ cup maple syrup
1 tsp vanilla
Dash of sea salt

Dividing the mixture evenly among the cups, press into 10 baking cups. Put the cups into the freezer for an hour to set.

Melt ½ cup unsweetened completely cacao chips and 2 Tbsp almond (or peanut) butter just until smooth. Spoon the mixture evenly over the 12 cups. Pop back into the freezer until set. Store in the fridge or freezer.

Tear off the paper cup to eat. Enjoy!

Thanks for stopping by! Have a fabulous weekend!

Remember to take pleasure in simple things, Jackie

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mini cookie cereal recipe

January 28, 2022

I had never tried making cookie cereal when it became such a sensation. I started thinking about it again recently while watching the Kids Baking Championship on Food Network. As a weekly challenge, these young competitors featured on the show were creating some fabulous cookie cereals as well as some companion mousses to go with them. These children were so talented – truly amazing to watch!

Inspired by these fabulous children on the show, I decided to create some of my own cookie cereal.

I knew I wanted to use my favorite shortbread recipe as the cookie, but I was torn on how to change it up to modify it for a breakfast cereal – I got it down to two choices.

My first idea was a rosewater shortbread. I thought the subtlety of the rosewater would make a great shortbread and I could add some chopped pistachios to the cookie and the cereal bowl for some added crunch. It sounded like a really good flavor idea, but maybe more like a dinner party cookie than a breakfast choice!

So, I went with my second flavor idea…cinnamon! I love cinnamon. I buy Penzey’s brand spices which are super flavorful and the cinnamon is wonderful. Cinnamon seemed a much more appropriate flavor for my breakfast cereal. Plus, my “go to” nut milk is walnut (I drink Elmhurst brand – made with just filtered water and walnuts) and that would make a great pairing with the cinnamon shortbread! I did add a little bit of instant coffee powder to my modified recipe as well – it is a breakfast cereal after all! If it seemed the cereal needed a little extra crunch, I could throw in some chopped walnuts!

I modified and halved my usual shortbread recipe. I didn’t want to have too many extra cookies around to eat!

I whisked together 1 ¼ cups flour, 1 ½ tsp cinnamon, ½ tsp instant coffee grounds and a dash of salt. In a separate bowl, I beat 1 stick of softened butter with 1/3 cup confectioners’ sugar on medium speed with a hand mixer until well blended. Then, I slowly added the flour mixture. Once it was all incorporated and resembled coarse crumbs, I gathered the dough into a ball using my hands, wrapped it in plastic wrap, and popped it into the refrigerator for a half of an hour.

Next, I rolled out the cold dough on a piece of parchment paper to ¼” and cut small cookie shapes. (I used a little flower shape, but of course at this time of year, a heart would make a great choice as well!) I put the cut dough shapes on parchment set on a baking sheet and set the baking sheet into the fridge for 15 minutes to firm before baking in a preheated 350-degree oven.

I baked them for about 11 minutes, watching them carefully. Shortbread should never get brown, but these needed to be cooked completely to hold up as cereal.

I used a 1 ¼” cookie cutter, and got over 9 dozen cookies – plenty for a couple bowls of cereal!

After they were baked and cooled, they could be put into an airtight container until ready to use – maybe for a Valentine’s Day breakfast!

When I tasted them, I wondered why I never made cinnamon shortbread before – they were delicious! And, in a bowl of milk? Scrumptious! I may never make cookie cereal again, but I will definitely make cinnamon shortbread cookies again – I am adding them to my holiday cookie list!

Make mini cookie cereal – check! That was a fun experiment!

Do you ever get inspired by watching a cooking show on television?

Thanks for stopping by!

Remember to take pleasure in simple things, Jackie

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frozen holiday yogurt bark

November 19, 2021

If you follow this blog, you know how much I love frozen treats – ice pops…frozen drinks….I’m a sucker for any icy goodness!

Well, I came up with a frozen, guilt-free holiday treat. No, it is not an ice pop! It is a frozen holiday bark!

I mixed 2 cups plain nonfat Greek yogurt with ¼ cup honey and 1 teaspoon of vanilla extract. I spread this mixture on a parchment-lined baking sheet to about a ¼” thick – it made an 11” x 7” slab on the parchment.

Next, I added some fun extras – dried cherries, pistachios, and cocoa chips.

So now my guilt-free creation is looking like a festive holiday bark!

I popped it into the freezer to set and then broke it into pieces to eat! The remaining pieces are stored in a covered container in the freezer.

Fun, right?

There are so many fun variations to try – you can come up with some using your favorite extras – dried fruit, raisins, sunflower seeds, nuts, sesame seeds, etc. I like the consistency of the chewy dried fruit with the yogurt.

I haven’t been this excited about a snack since I discovered frozen grapes! Maybe if I make a version with lemon peel I could forgo my Thanksgiving lemon meringue pie? Now I wouldn’t go that far!

Thanks for stopping by!

Remember to take pleasure in simple things, Jackie

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gingersnap cookie butter

January 1, 2021

Cookie butter is a really popular flavor – not only as a spread, but as an ice cream flavor as well. I can’t say I’m a big cookie butter fan, but I got to thinking…why not switch out the Biscoff cookie in the cookie butter to a cookie I actually like? And, since it is the holiday season and I love gingersnaps, that cookie has to be a gingersnap!

When I looked at all the ingredient labels of cookie butter, it was a little scary! Several oils, syrups, sodium, and soy were included on the label in addition to the cookies.

I tried to simplify the ingredients for my cookie butter. I used real butter rather than oils and sweetened it with sweetened condensed milk. (I tried honey and maple syrup but they just didn’t work out as well.)

This butter makes morning toast taste like the holidays every day! (I like it on sourdough!) It also makes a great gift packaged for the holidays or for Valentine’s Day in a decorated jar.

Gingersnap Cookie Butter Recipe

7 ounces good quality gingersnaps, broken into pieces

1 stick softened unsalted butter

1/3 cup sweetened condensed milk

¼ tsp (or more to taste) ground ginger

¼ tsp cinnamon

Put gingersnaps into a food processor and pulse until smooth. Add all remaining ingredients – process until smooth.

Put into jars or airtight container and store in the fridge.

I didn’t stop at just butter! I also used some of this butter to make some gingersnap cookie butter cups! I made these by putting 1 tablespoon melted dark chocolate into the bottom of each compartment of a mini muffin tin. (12 ounces of chocolate is enough to make a 12-piece mini muffin tin.) I added 1 teaspoon of gingersnap cookie butter on top of each little cup, then added another tablespoon of melted chocolate on top. I finished off the cups by garnishing with sea salt. I put the muffin tin into the freezer for about 20 minutes to set. (Any type of nut butter can be substituted to make alternate flavors using this same method.)

I hope I have inspired you to try making gingersnap cookie butter or to experiment with a cookie flavor butter of your own!

Thanks for stopping by! Wishing you the very best in 2021!

Remember to take pleasure in simple things, Jackie

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candy cane rice cakes

December 29, 2020

I like to think I discovered the rice cake ice cream sandwich. I started making them over 30 years ago. What was the very first one I made? I spread two rice cakes with peanut butter and sandwiched softened vanilla ice cream in between the two. SO crunchy and delicious!

But for the holiday version, I cannot take total credit since a local grocery store called Stew Leonards came up with the holiday rice cake that I now use for Christmas rice cake ice cream sandwiches!

Many Christmases ago, I found the white chocolate and candy cane coated rice cakes at Stew Leonards and they instantly became my favorite holiday treat! These days, the store only makes them by special order and I can never remember to order ahead. So, instead of giving up on holiday rice cakes – I make them myself!

It is easy enough to do. I simply melt down a good white chocolate (I like Lindt or Ghirardelli) to add to one side of a rice cake. A heaping tablespoon of melted white chocolate goes into the center and is spread evenly with a knife. While the chocolate is still wet, I sprinkle crushed up candy canes on top! So simple, yet SO yummy! For 8 rice cakes, I use 11 ounces of chocolate and 8 crushed candy canes.

Once the rice cakes are made, they can be eaten as is or as part of an ice cream sandwich. I think vanilla, eggnog, or peppermint stick ice cream works best in a candy cane rice cake ice cream sandwich! Of course, it needs to either be a homemade ice cream or a very good quality ice cream. It is the holidays after all – no skimping!

Now that you know how to make them, put all your leftover candy canes to good use!

Thanks for stopping by!

Remember to take pleasure in simple things, Jackie

P.S. Click here for more on ice cream sandwiches.

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peach ice pops with honey & thyme

July 7, 2020

I bought way too many peaches! I just couldn’t resist! But now, what to do with them – I can’t possibly eat them all! Ice pops of course!

Extra peaches plus 90 degree temps equal…peach ice pops, for sure!

I don’t need to add a lot of calories to make some super yummy ice pops. I can just let the natural peach flavor come through! This is easy to accomplish but baking (or grilling) the peaches before using them in the pops.

Peach Ice Pops with Honey & Thyme (makes 5 or 6)

5 medium ripe peaches, halved and pitted
2 Tablespoons honey
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, chopped small

Put the peaches, cut side down on a piece of parchment paper lining a baking sheet. Bake in a 350 degree oven for 20-25 minutes. Remove from the oven and let cool for 15 minutes.

Put the peaches – skins and all – into a blender with all the ingredients except the thyme and blend until smooth. Add the thyme last so it won’t pulverize – just mix it in.

Pour the mixture into your pop molds and freeze overnight or per the manufacturer’s instructions.

Enjoy!!

Thanks for stopping by!

Remember to take pleasure in simple things, Jackie

P.S. I hope by now you own an ice pop mold. If not, order one online or pick one up at HomeGoods – it is SO worth the purchase! I also own an ice shaver, but that’s a story for another day! ;)

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red, white & blueberry ice pops

June 30, 2020

Long before my son and I discovered the evils of corn syrup, the two of us would easily polish off a huge box of freeze pops over the July 4^th weekend at the beach!

Food safe plastic sleeves are easily available for purchase on the internet these days, so it is super easy to make a more modern version of freeze pops. These pops have no corn syrup and are made with healthful ingredients. The added bonus is that they are SO much tastier than the originals!

For July 4^th, I picked flavors that would reflect red and blue for the occasion! I decided on blueberry lavender and strawberry rosemary – a far cry from the corn syrup and water variety freeze pops sold at big box stores!

Strawberry Rosemary Ice Pops makes 5

In the summer, I keep a big pot of rosemary growing outside to have handy to use in cooking. It’s super easy to grow. Not only a good herb to have for savory dishes, but it tastes great with so many fruits and in pastry as well! If you aren’t a rosemary fan, just eliminate it from the recipe or switch it out for basil.

3 cups cleaned fresh strawberries
¼ cup water
3 sprigs fresh rosemary
½ teaspoon vanilla extract
Dash of salt
3 Tablespoons honey

In a small pan on the stove, combine the strawberries, water, and rosemary. Cook over low heat about 10 minutes. The strawberries will get soft and you can mash them with a wooden spoon to release their juices.

Turn off the heat and cover the pan. Let cool for 10 minutes. Remove and discard the rosemary sprigs. Transfer the strawberry mixture to a blender and add the vanilla, salt, and honey. Blend until combined and smooth.

Pour the mixture into ice pop sleeves using a small funnel and freeze overnight.

Lavender Blueberry Ice Pops makes 5

I love this flavor combination. I know it is not for everyone, but I truly enjoy a subtle lavender flavor.

I always have culinary lavender on-hand. (Make sure if you are using lavender in cooking that you are using culinary grade!) My favorite ways to use it are in shortbread, ice cream or ice pops! If you are hesitant to try the lavender, you can always leave it out!

½ cup water
1 cup coconut sugar
1 Tablespoon dried culinary lavender
4 cups fresh blueberries

In a small saucepan, whisk together the water and coconut sugar. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until thickened – about 10 minutes. Add the lavender and simmer for 10 minutes more until the mixture has reduced by about half and looks thick and syrupy.

Remove the pan from the heat and strain mixture through a fine-mesh strainer into a blender. Let syrup cool for about 15 minutes. Add blueberries and blend until very smooth.

Pour the mixture into ice pop sleeves and freeze overnight.

I hope you will consider making up some freeze pops for your holiday!

Click here for some additional patriotic ice pops.

Thanks for stopping by! Remember to take pleasure in simple things, Jackie

These pops are inspired by recipes from the book Glow Pops by Liz Moody – the bible on healthful ice pops!

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bananas over ice pops

June 16, 2020

You know I love ice pops and I have tried so many different flavor combinations over the years. One of my favorite all-time flavors for anything is banana, so it wouldn’t be right not to make up some banana pops at some point over the summer!

These are actually a really great summer breakfast! Bananas and almond milk – sounds like a healthy breakfast to me!

Yogurt, regular milk, or coconut milk can be used in place of the almond milk if you prefer. The almond milk (because of the lack of fat) will make an icier pop and the regular milk makes a creamier pop. I use the almond milk for my own pops to make a guilt-free treat. In the summer I would rather eat a banana this way!

Banana Ice Pops (about 5, 3 oz. pops)

3 cups ripe bananas
1 cup milk of choice
1 teaspoon vanilla
Dash of salt

Blend all ingredients until smooth. Pour into ice pop molds and freeze as directed or overnight.

When I have ice pops on hand to offer to guests, I take them out of the molds and package them individually in advance – ready to go in my freezer!

Drizzling banana ice pops with chocolate shell makes them a great summer-time dessert! And, there are so many variations possible! If you have children or grandchildren you want to impress, you can coat the pops completely in chocolate shell and then quickly roll them in crushed up breakfast cereal for an extra special treat!

Here, I used homemade chocolate shell (click here for the recipe) and crushed up peanut butter/chocolate breakfast cereal – banana, peanut butter, and chocolate go well together! Use your imagination to make up other combinations!

Thanks for stopping by!

Remember to take pleasure in simple things, Jackie

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lavender iced coffee

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no-bake healthful peanut butter cup

frozen holiday yogurt bark

candy cane rice cakes

peach ice pops with honey & thyme

red, white & blueberry ice pops

bananas over ice pops