The post No-Bake Protein Energy Balls appeared first on Florida Girl Cooks.
]]>If you know me well then you likely know that my husband and I bought a Peloton bike for each other for Christmas. It has been the most amazing way to get a cardio workout in that is fun and right in the comfort of our own home. With full-time jobs, a photography business, and three sons setting time aside to travel to and from a gym is not an option. With our Peloton and full set of weights and other equipment we make it happen here at home. One of the instructors, Emma Lovewell, has her own blog where she features some most delicious and healthy recipes. These No-Bake Protein Energy Balls are a hit for breakfast bites with some hard boiled eggs or for a snack in between meals. They’re pretty filling and super healthy! If you’ve been needing to add some extra fiber into your diet, then these are sure to do it.
No-Bake Protein Energy Balls
Ingredients
1 1/2 cups rolled oats
1/2 cup vanilla whey protein powder (or Vegan protein)
1/2 tsp cinnamon
1 tbsp chia seeds
1 tbsp flax seeds
1/2 cup smooth natural almond butter (or any nut butter)*
1 tbsp raw honey
1 tsp vanilla extract
1/3 cup chocolate chips, raisins or preferred add-in
2-4 T liquid (unsweetened almond milk, coconut, soy, etc.)
1 cup of shredded unsweetened coconut
Prepare
1. Add oats, protein powder, cinnamon, chia and flax seeds to a large bowl.
2. Add in almond butter, honey and vanilla extract. Stir to combine.
3. Add in chocolate chips (or preferred add-in). Mixture should be slightly sticky but still crumbly.
4. Slowly add in milk, using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture feels too dry, add in more liquid but not so much that it won’t hold shape.
5. Roll into balls using hands.
6. Roll balls into coconut flakes to coat.
7. Place on parchment paper in a container to set in the fridge for at least 30 minutes.
8. Store in fridge until ready to eat.
- 1 1/2 cups rolled oats
- 1/2 cup vanilla whey protein powder (or Vegan protein)
- 1/2 tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 1/2 cup smooth natural almond butter (or any nut butter)*
- 1 tbsp raw honey
- 1 tsp vanilla extract
- 1/3 cup chocolate chips, raisins or preferred add-in
- 2-4 T liquid (unsweetened almond milk, coconut, soy, etc.)
- 1 cup of shredded unsweetened coconut
- Add oats, protein powder, cinnamon, chia and flax seeds to a large bowl.
- Add in almond butter, honey and vanilla extract. Stir to combine.
- Add in chocolate chips (or preferred add-in). Mixture should be slightly sticky but still crumbly.
- Slowly add in milk, using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture feels too dry, add in more liquid but not so much that it won't hold shape.
- Roll into balls using hands.
- Roll balls into coconut flakes to coat.
- Place on parchment paper in a container to set in the fridge for at least 30 minutes.
- Store in fridge until ready to eat.
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]]>The post Strawberry-Rhubarb Crisp appeared first on Florida Girl Cooks.
]]>I had never made anything “crisp” prior to making this strawberry-rhubarb crisp. I’ve been berry like pastries like my blueberry and blackberry galette and such, but this…this is some sort of divine dessert. My family has been really getting into fruity desserts and it’s all for the better! My husband and I recently went to Grato, an Italian restaurant here in West Palm Beach. We tried the strawberry-rhubarb crisp there for the first time and surely it was love at first, second…even last bite.
Strawberry-Rhubarb Crisp
Ingredients
1.5 c. flour
1 c. oatmeal
1.25 c. brown sugar
3/4 c. butter, melted
3 c. rhubarb
3 c. strawberries
1 c. sugar
1 Tbsp vanilla
3 Tbsp cornstarch
Prepare
1. In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
2. Press half of mixture into greased 2 quart casserole dish.
3. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
4. Stir in cornstarch and vanilla. Cook and stir until thickened.
5. Pour over crust; top with remaining crumb mixture.
6. Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.
- 1.5 c. flour
- 1 c. oatmeal
- 1.25 c. brown sugar
- 3/4 c. butter, melted
- 3 c. rhubarb
- 3 c. strawberries
- 1 c. sugar
- 1 Tbsp vanilla
- 3 Tbsp cornstarch
- In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
- Press half of mixture into greased 2 quart casserole dish.
- Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
- Stir in cornstarch and vanilla. Cook and stir until thickened.
- Pour over crust; top with remaining crumb mixture.
- Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.
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]]>The post Breakfast Tacos appeared first on Florida Girl Cooks.
]]>Williams-Sonoma has the most amazing Junior Chef’s classes, which is where we picked up this simple yet delicious recipe for breakfast tacos. You are sure to find me at nearly every single one of their classes with my brood of three boys. We all learn a wealth of new culinary tricks and terms alongside enjoying the cooked items and then incorporating them into our cooking repertoire at home. Cooking should be fun at all meals and does not have to be some grandiose or complex task. Involving your kids makes it all more fun while modeling good eating habits via cooking and creating great memories.
Breakfast Tacos
Ingredients
8 hard corn taco shells
6 large eggs
1 tsp taco seasoning with salt or chili powder
2 tbsp salted butter
1 cup shredded Mexican style cheese blend
3 – 4 scallions, chopped
½ cup salsa
1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
sour cream for serving
Prepare
1. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
2. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
3. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.
Easy Salsa
Ingredients
28 oz can whole plum tomatoes including juice (or fresh)
1 small white onion, peeled and roughly chopped
1 jalapeno, seeded and chopped
2 shallots or 2 garlic cloves, chopped
1 ½ tsp ground cumin
1 tsp salt
¼ tsp granulated sugar
1-2 handfuls of cilantro
3 tbsp lime juice
Prepare
1. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
2. Taste the salsa and adjust if necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
4. Serve with your favorite tacos or tortilla chips!
- Breakfast Tacos
- 8 hard corn taco shells
- 6 large eggs
- 1 tsp taco seasoning with salt or chili powder
- 2 tbsp salted butter
- 1 cup shredded Mexican style cheese blend
- 3 – 4 scallions, chopped
- ½ cup salsa
- 1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
- sour cream for serving
- Easy Salsa
- 28 oz can whole plum tomatoes including juice (or fresh)
- 1 small white onion, peeled and roughly chopped
- 1 jalapeno, seeded and chopped
- 2 shallots or 2 garlic cloves, chopped
- 1 ½ tsp ground cumin
- 1 tsp salt
- ¼ tsp granulated sugar
- 1-2 handfuls of cilantro
- 3 tbsp lime juice
- Breakfast Tacos
- Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
- Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
- Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.
- Easy Salsa
- Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
- Taste the salsa and adjust if necessary.
- Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
- Serve with your favorite tacos or tortilla chips!
The post Breakfast Tacos appeared first on Florida Girl Cooks.
]]>The post Gluten-Free Strawberry Almond Bars appeared first on Florida Girl Cooks.
]]>A breakfast of champions doesn’t have to be something elaborate and can very well be these hearty gluten-free strawberry almond bars. When you have a busy workweek schedule like I do you want to have breakfast, quickly, and something fit for a king. Let’s face it if you work during the week you don’t have time to make yourself a heavy breakfast and you either skip out on breakfast or pick something up that is not healthy for you at all. Our schedule simply doesn’t allot for what we would like so we opted for making breakfast ahead of time.
Prep-Ahead
Sundays are our weekly prep days for all of our upcoming weekly meals. We go ahead and bake something for breakfast to last us a whole week. From banana nut bread, yogurt-fruit and oat parfait jars, coffee cakes and bars we try to vary up breakfast weekly so as to not get bored too easily from the same meal over and over. We try to couple all of the breakfast items with a protein shake and or hard-boiled eggs to sustain us through the day. Of course we go all out on the weekends with an assortment of pancakes, scrambled eggs, bacon, scones…essentially anything that tickles are fancy.
Try It Out
Whatever the desire, this prepping-ahead helps us to stay healthy and fed on our busy work/school days and also helps us to avoid the temptations of resorting to fast food or plain skipping the most important meal of the day. If you’re struggling with making breakfast, start with these bars and enjoy!
Gluten-Free Strawberry Almond Bars
Ingredients
3/4 cup butter, softened
3/4 cup almond paste
1 teaspoon vanilla extract or almond extract or 2 drops bitter almond oil
1 bag King Arthur Gluten-Free Cookie Mix
1 large egg
1 8-ounce jar jam (raspberry is especially delicious; apricot and cherry are great, too)
1 cup sliced blanched almonds
2 to 3 tablespoons coarse white sparkling sugar, optional
Prepare
1. Preheat your oven to 375°F. Lightly grease a 9″ x 13″ pan.
2. Beat the butter and almond paste until smooth. Add the extract and blend in the cookie mix; the dough will be crumbly. Remove 1 1/2 cups of crumbs to reserve for streusel topping.
3. Add the egg to the remaining mix and blend until smooth. Spread the dough in an even layer in the bottom of your prepared pan.
4. Warm the jam and spread it over the dough. Lightly mix the almonds with the reserved crumbs, and sprinkle evenly over the jam. Top with sparkling sugar, if desired.
5. Bake the bars for 26 to 28 minutes, until they’re golden brown and the jam is bubbly. Remove from the oven, cool for 30 minutes, then cut into squares while still warm. Cool completely before serving.
- 3/4 cup butter, softened
- 3/4 cup almond paste
- 1 teaspoon vanilla extract or almond extract or 2 drops bitter almond oil
- 1 bag King Arthur Gluten-Free Cookie Mix
- 1 large egg
- 1 8-ounce jar jam (raspberry is especially delicious; apricot and cherry are great, too)
- 1 cup sliced blanched almonds
- 2 to 3 tablespoons coarse white sparkling sugar, optional
- Preheat your oven to 375°F. Lightly grease a 9" x 13" pan.
- Beat the butter and almond paste until smooth. Add the extract and blend in the cookie mix; the dough will be crumbly. Remove 1 1/2 cups of crumbs to reserve for streusel topping.
- Add the egg to the remaining mix and blend until smooth. Spread the dough in an even layer in the bottom of your prepared pan.
- Warm the jam and spread it over the dough. Lightly mix the almonds with the reserved crumbs, and sprinkle evenly over the jam. Top with sparkling sugar, if desired.
- Bake the bars for 26 to 28 minutes, until they're golden brown and the jam is bubbly. Remove from the oven, cool for 30 minutes, then cut into squares while still warm. Cool completely before serving.
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]]>The post Outback Steakhouse – Honey Wheat Bread appeared first on Florida Girl Cooks.
]]>Fond are the memories I have of eating at Outback Steakhouse – Honey Wheat Bread in my teenage and adolescent years. Growing up there was one restaurant that my parents indulged in and that was Outback. Our experiences at restaurants were limited due to the fact that my mom cooked every night and prided herself on giving us healthy homemade meals. We also avoided gong to restaurants frequently since they knew how unhealthy it was and because they were very frugal parents. I can’t help but think of my dad when Outback comes to mind because he loved everything about that place. His most favorite food item that come the moment the last was consumed was the warm and soft honey-wheat bread. Paired with whipped and creamy butter it was surely a match made in heaven, in your mouth.
So Many Years Later
Time has flown by. My dad passed away last October. I hadn’t been to an Outback Steakhouse in years until my brother and his wife gave us a gift card to go. My sons, especially and my eldest Jacob, loved the bread so much that he asked if there was a way for me to make it at home. Of course, anytime I hear my boys ask for anything food related I go out of my way to please and over-deliver. I found a few recipes, tested them out and this is the best one as it is truly identical to the bread served at Outback. My dad would’ve loved these and would’ve been truly proud. This one is for you dad!
Outback Steakhouse – Honey Wheat Bread
Ingredients
2 ½ c warm water 100°-110°F
1/4 c vegetable oil
2 T caramel color
1/2 c honey
3 ½ c whole-wheat flour
2 T cocoa
2 T active dry yeast
1 tsp salt
2-3 c bread flour
Prepare
1.In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, caramel color, and honey until mixed well.
2.Add wheat flour to water mixture.
3.Add cocoa, yeast, and salt, and stir until blended.
4.Allow mixture sit for 10 minutes.
5.Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.
6.Cover bowl with greased plastic wrap.
7.Allow dough to rise in the bowl until doubled, about 30-60 minutes.
8.Divide into 2 pieces.
9.Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
10.Place each loaf in a greased 9×5-inch loaf pan.
11.Let dough rise until doubled, about 30-60 minutes.
12.Toward the end of the rising time, preheat oven to 350 F.
13.Bake at for 30-40 minutes.
The post Outback Steakhouse – Honey Wheat Bread appeared first on Florida Girl Cooks.
]]>The post Crumb Cake appeared first on Florida Girl Cooks.
]]>The fun came in the pairing of both the said liquid gold and sweet treats. Up to this point in my life I had NEVER tried crumb cake before, I know it’s a true travesty and tragedy but lo there was hope for me. I was a forever changed person from the day I had first laid my taste buds on and crunched over each bite of it.
Cue today, 11 years later, a very 38 week pregnant me wanting to relive this wondrous moment. I go to a local Starbucks, I should confess several in the last few weeks, and all of the crumb cakes are the same…sad, soft, no crunch, no love as if the whole recipe has changed. I can’t live with that so…I set out to find the perfect recipe to satisfy this indelible desire for crumb cake. This is almost starting to sound like the story of Rapunzel as her mom craves the neighbors Rapunzel from her garden and sends her husband to steal her some. I came across this recipe from Cooking Classy and per the reviews and comments decided to slightly adapt it to ensure the crunch via the crunch sugar/flour mix for the topping.
I hope you enjoy this recipe as much as I did and you might want to share it with your loved ones or you might just want to keep it a secret and keep it to yourself? Whatever the choice may be simply take a time out to truthfully enjoy and indulge in this, my now newfound favorite baked dessert to make. Enjoy this delicately rich, sweet and crunch crumb cake.
Crumb Cake
Ingredients
Crumbs
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (4 oz) unsalted butter, cold & cut into small pieces
Cake
1 cup all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup milk
1/4 cup sour cream
Prepare
1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker’s Joy baking spray like I do.
For the crumbs:
2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.
3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.
For the cake:
4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
8. Pour batter into prepared baking dish and spread into an even layer.
9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.
10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn’t sink when touched in center, about 32 – 35 minutes.
11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I’d even go as far as recommending a small dose all day. Haha!
- Crumbs
- 1 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (4 oz) unsalted butter, cold & cut into small pieces
- Cake
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 Tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker's Joy baking spray like I do.
- 2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.
- 3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.
- 4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- 5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
- 6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
- 7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
- 8. Pour batter into prepared baking dish and spread into an even layer.
- 9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.
- 10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes.
- 11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I'd even go as far as recommending a small dose all day. Haha!
The post Crumb Cake appeared first on Florida Girl Cooks.
]]>The post SPINACH-CHEESE PINWHEELS appeared first on Florida Girl Cooks.
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Spinach-Cheese Pinwheels
Ingredients
1 egg
1 tbsp. water
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
2 tbsp. all-purpose flour
1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
Prepare
1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.
- 1 egg
- 1 tbsp. water
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 tsp. garlic powder
- 2 tbsp. all-purpose flour
- 1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.
The post SPINACH-CHEESE PINWHEELS appeared first on Florida Girl Cooks.
]]>The post GRAPE & BLOOD ORANGE OLIVE OIL INFUSED FOCACCIA appeared first on Florida Girl Cooks.
]]>I hadn’t eaten much focaccia before taking this class and I am saddened at that fact because I have been truly missing out. Not only did we make appetizer-like focaccia but we also made a dessert focaccia with grapes, sugar, and blood orange infused olive oil. It would be this recipe right here, that stopped me in my tracks and made me fall in love with focaccia on a whole new level. This focaccia holds onto the nostalgia of summer with it’s grapes and blood orange flavor but invites the presence of fall with the hint of Rosemary in the dough. If you’re a sentimentalist about summer but have reservations on the coming of fall as I do, then this recipe is for you. This grape & blood orange olive oil infused focaccia has been adapted for your viewing then eating pleasure. Enjoy!
Grape & Blood Orange Olive Oil Infused Focaccia
Ingredients
2 1/2 tsp (1 -package) active dry yeast
1/2 cup warm water
1 1/2 cups milk
4 tbsp. olive oil, plus more for greasing
5 cup unbleached all-purpose flour
2 tsp. salt
3 tsp chopped fresh rosemary
1/4 cup red seedless grapes
1/4 cup green seedless grapes
3 tbsp. blood-orange infused olive oil
3 tbsp. granulated sugar
Prepare
1. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
2. In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
3. Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
4. Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
5. Preheat an oven to 450 degrees F.
6. Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
7. Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
8. Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.
- 2 1/2 tsp (1 -package) active dry yeast
- 1/2 cup warm water
- 1 1/2 cups milk
- 4 tbsp. olive oil, plus more for greasing
- 5 cup unbleached all-purpose flour
- 2 tsp. salt
- 3 tsp chopped fresh rosemary
- 1/4 cup red seedless grapes
- 1/4 cup green seedless grapes
- 3 tbsp. blood-orange infused olive oil
- 3 tbsp. granulated sugar
- In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
- In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
- Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
- Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 450 degrees F.
- Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
- Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
- Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.
The post GRAPE & BLOOD ORANGE OLIVE OIL INFUSED FOCACCIA appeared first on Florida Girl Cooks.
]]>The post BLUEBERRY BREAKFAST PARFAIT appeared first on Florida Girl Cooks.
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Blueberry Breakfast Parfait
Ingredients
6 ounces (about 1 cup) fresh blueberries
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon fresh lime juice
2 cups yogurt
1 cup granola
Prepare
1. Combine the blueberries, brown sugar, water and lime juice into a saucepan.
2. Bring to a simmer over medium heat, and then continue cooking for about 6 minutes, or until the blueberries begin to pop and the liquid has thickened. Set aside.
3. Layer the yogurt and granola into serving cups.
4. Spoon the blueberry compote over the granola and yogurt and serve.
- 6 ounces (about 1 cup) fresh blueberries
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 teaspoon fresh lime juice
- 2 cups yogurt
- 1 cup granola
- Combine the blueberries, brown sugar, water and lime juice into a saucepan.
- Bring to a simmer over medium heat, and then continue cooking for about 6 minutes, or until the blueberries begin to pop and the liquid has thickened. Set aside.
- Layer the yogurt and granola into serving cups.
- Spoon the blueberry compote over the granola and yogurt and serve.
The post BLUEBERRY BREAKFAST PARFAIT appeared first on Florida Girl Cooks.
]]>The post DRAGON FRUIT SMOOTHIE appeared first on Florida Girl Cooks.
]]>Dragon Fruit Smoothie
Ingredients
2 dragon fruits, flesh removed
1 cup almond milk
1/2 cup ice
1 – 2 scoops protein powder of choice (we used a vegan vanilla)
Prepare
1. Remove and discard flesh from dragon fruits.
2. Place all ingredients in blender and blend until smooth.
3. Serve and enjoy.
- 2 dragon fruits, flesh removed
- 1 cup almond milk
- 1/2 cup ice
- 1 - 2 scoops protein powder of choice (we used a vegan vanilla)
- Remove and discard flesh from dragon fruits.
- Place all ingredients in blender and blend until smooth.
- Serve and enjoy.
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